Category: Sides

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Holy Moly Guacamole!

Holy Moly Guacamole!
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 very ripe avocados to mash up
  2. About 7 quarter-cut cherry tomatoes
  3. A quarter-cut piece of lime to squeeze on
  4. As much salt as you think you need
  5. 2 dashes of paprika
  6. 2 dashes of onion powder
  7. If wanted: a piece of toast or any type of chips to make Avocado Toast
Instructions
  1. Mash the avocados
  2. Mix in the tomatoes
  3. Squeeze lime into mixture
  4. Salt to taste
  5. Add dash of paprika and onion powder
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Marinated Green Beans

Marinated Green Beans
Yields 2
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Yields
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Amount Per Serving
Calories 0
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% Daily Value *
Total Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Kosher salt (such as Diamond Crystal) and black pepper
  2. 12 ounces green beans, ends trimmed
  3. 3 tablespoons olive oil
  4. 2 tablespoons red wine vinegar
  5. 2 garlic cloves, grated
  6. ¼ cup torn fresh basil leaves
  7. ¼ cup torn fresh mint leaves
  8. Crushed red pepper (optional)
Instructions
  1. In a large pot, combine 2 quarts water and ½ tablespoon salt and bring to a boil. Add the green beans to the pot and cook for 2 minutes, until they are a vibrant green color. Strain the green beans and lay them on a kitchen towel or paper towel and blot them to dry. Set aside.
  2. Make the marinade: In a small bowl, mix the olive oil, red wine vinegar, grated garlic, half of the basil and mint, 1 teaspoon salt and and pinch each of black pepper and crushed red pepper, if using.
  3. Add the dried, still-warm green beans and the marinade to a shallow dish or a zip-top bag and toss to coat. Let sit for 15 minutes, then cover the dish or seal the bag and refrigerate for at least 2 hours, tossing occasionally. The beans will last in the refrigerator for up to 3 days, so feel free to make ahead or enjoy leftovers.
  4. Serve cold or at room temperature, garnished with the remaining basil and mint.
Adapted from New York Times Cooking
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Adapted from New York Times Cooking
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Roasted Potatoes

Thomai's Secret Roasted Potato Recipe
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 envelope of Lipton Onion Soup Mix
  2. 8-10 medium sized potatoes cut into large chunks
  3. 1/3 cup of olive oil
  4. Salt
  5. Pepper
Instructions
  1. Preheat oven to 425 degrees
  2. Combine soup mix, oil and potatoes into roasting pan, stirring until all potatoes are coated
  3. Sprinkle mixture with salt and pepper
  4. Bake, stirring occasionally, until golden brown
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Hashbrown Casserole

Hashbrown Casserole
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 32 ounces frozen hashbrowns, thawed
  2. ½ cup unsalted butter, melted
  3. 10.25 ounce can cream of chicken soup (For vegetarian version use cream of mushroom)
  4. 16 ounces sour cream, full fat
  5. ½ cup finely chopped yellow onion, about 1 small onion
  6. 8 ounces cheddar cheese, shredded (about 2 cups)
  7. 1 teaspoon salt
  8. ½ teaspoon black pepper
Instructions
  1. Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish.
  2. In a large bowl, stir together all of the ingredients until thoroughly combined.
  3. Pour into prepared baking dish and bake until golden brown and bubbling, 30 to 45 minutes. Let rest for 10 minutes before serving. Sprinkle with chopped fresh parsley or chives, if desired.
Notes
  1. rozen Shredded Hashbrowns – The hash browns should be thawed before using so that the dish bakes evenly. You can also use the diced hashbrowns if you’d like. I do not recommend using fresh potatoes, as there would be too much excess moisture.
  2. Cream of Chicken Soup – You can also substitute cream of mushroom soup.
  3. Sour Cream – You can substitute full-fat, plain Greek yogurt.
  4. Cheddar Cheese – The classic pick for this type of casserole and you can use sharp cheddar cheese or mild, but you can also use other cheese varieties, too. Other good options are mozzarella, gouda, Montery Jack, and Colby cheese.
  5. Turn it into Funeral Potatoes – Simply add a topping of crushed cornflakes or Ritz crackers for extra taste and texture.
  6. Spice it up – Stir in a 4-ounce can of green chiles to give this casserole a kick and southwest flavor.
  7. Make-Ahead – You can assemble this casserole in the baking dish, cover it with plastic wrap, and refrigerate for up to 2 days before baking.
  8. Storage – Once the casserole is baked and cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.
  9. You can freeze the hashbrown casserole, either before baking it or after it has been baked and cooled. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before baking or reheating in the oven.
Adapted from Browneyed Baker
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Brussels Sprouts – Grilled

Grilled Brussels Sprouts
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Amount Per Serving
Calories 0
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% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound Brussels sprouts, as uniform in size as possible (See Cook's Note)
  2. 2 tablespoons olive oil
  3. 1 tablespoon minced garlic
  4. 1 teaspoon dry mustard
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat a grill to medium.
  2. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves.
  3. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes.
  4. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them.
  5. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame.
  6. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes.
  7. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.
Notes
  1. I tried this recipe and it's (chef's kiss) The mustard adds a nice kick. The sprouts come out crispy.
Adapted from Food Network
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Three Onion Galette

Three Onion Galette
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Calories from Fat 0
% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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The pastry
  1. One 8 or 9-inch pie crust or one buttery pie dough recipe, see above
  2. 1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried, crumbled
The onion filling
  1. 2 tablespoons olive oil
  2. 1 large red onion, thinly sliced
  3. 2 leeks, dark green section removed and discarded, and pale green and white section cut in half lengthwise, washed and thinly sliced
  4. 4 scallions, ends trimmed off and then white and green section cut into 1-inch pieces
  5. Salt and freshly ground black pepper
  6. ⅓ cup finely chopped fresh parsley, preferably Italian flat parsley
  7. 1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried and crumbled
  8. 1 cup half and half or heavy cream
  9. ½ cup grated Parmesan cheese
Instructions
  1. Make the pastry or take your store-bought pastry and let it come to room temperature for about 10 minutes. Place a piece of parchment paper or a silicone mat on a large cookie or baking sheet.
  2. Working on a lightly floured work surface, roll out the dough to a 14-inch circle. Roll the dough around the rolling pin and transfer the dough to the prepared pan. Sprinkle the rosemary on top and press the herb gently into the dough. Refrigerate until your filling is ready.
  3. To prepare the filling: in a large skillet, heat the oil over low heat. Add the onion, leeks, and scallions and cook, stirring frequently, for 10 minutes. Stir in salt and pepper, the parsley and the rosemary and cook for another minute. Add the half and half or cream, raise the heat to medium, and cook until the cream is slightly thickened, about 8 minutes. Remove from the heat and stir in the cheese until melted.
  4. When the filling has cooled to room temperature, spoon the filling into the center of the chilled pastry circle, about 3 inches from the outside edge. Fold the edges of the dough in towards the filling, leaving the center of the filling exposed, pleating the dough as you work around the crostata. For a more refined look, you can roll the edges of the dough (closest to the filling) under to create a cleaner look. Refrigerate for 10 to 15 minutes.
  5. Arrange a rack in the middle of the oven and preheat to 400 degrees. Bake for about 45 to 50 minutes or until the pastry is golden brown and the filling is bubbling. Serve hot or at room temperature.
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Crustless Broccoli and Cheddar Quiche

Crustless Broccoli and Cheddar Quiche
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Calories 0
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% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Cooking spray
  2. 3 cups chopped broccoli florets
  3. 1 cup grated cheddar cheese
  4. 2/3 cup 2% milk
  5. 1/4 cup half & half cream
  6. 5 large eggs
  7. 3/4 teaspoon kosher salt
  8. 1/8 teaspoon ground black pepper
  9. pinch freshly grated nutmeg
Instructions
  1. Preheat your oven to 350 degrees. Spray a pie dish with oil.
  2. Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
  3. Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
  4. Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
  5. Cut the quiche into 6 pieces and serve.
Notes
  1. Serving: 1slice, Calories: 174kcal, Carbohydrates: 5g, Protein: 12.5g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 178mg, Sodium: 358mg, Fiber: 1.5g, Sugar: 3g
Adapted from skinnytaste.com
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Crispy Baked Potato

Baked Potato
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 large baking potatoes, like russets
  2. 1 teaspoon olive oil
  3. Kosher salt
  4. 4 tablespoons unsalted butter
Instructions
  1. Preheat oven to 450.
  2. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
  3. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
  4. Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.
Notes
  1. I use a convection oven and bake them at 425°
Adapted from NYT
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Tuna and White Bean Salad

Tuna and White Bean Salad
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 5oz can albacore tuna (in olive oil)
  2. 1/2 red onion, sliced long and thin
  3. 15.5 oz can cannellini beans, drained and washed
  4. Cherry tomatoes or grape tomatoes
  5. DRESSING (adjust amounts to your own taste)
  6. Olive oil
  7. Balsamic vinegar
  8. Sea salt
  9. Pepper
Instructions
  1. Mix all ingredients and dress with oil, vinegar, salt and pepper
Notes
  1. If you like capers, you can add them.
  2. You can substitute great northern beans if you don't have cannellini beans
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Faro e Pepe

Faro e Pepe
Serves 4
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Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Sea salt
  2. 2 cups semi-pearled or pearled farro (about 13 1/2 ounces)
  3. 7 ½ ounces Pecorino Romano, finely grated (about 1 1/2 cups)
  4. 1 ¼ teaspoons coarsely grated black pepper, plus more for serving
  5. ¼ cup cold water, plus more if needed
Instructions
  1. Bring a large pot of water to a boil. Season generously with salt until the water is as salty as the sea. Add farro, and cook until al dente, about 15 to 18 minutes. Set a colander in the sink.
  2. In the meantime, place pecorino and pepper in a medium bowl, and add ¼ cup cold water. Use an immersion blender to combine into a thick, smooth paste. Add more cold water if needed, one tablespoon at a time, to encourage blending. If you don’t have an immersion blender, use a food processor for this step.
  3. When the farro is cooked, reserve 1 1/2 cups cooking water; transfer farro to colander to drain, then return to pot. Add 3/4 cup pecorino paste and 1/2 cup reserved cooking water, and stir vigorously with a wooden spoon until cheese melts and coats farro with a glossy sheen. Taste, and add cooking water and more pecorino paste to taste until farro is the consistency of a loose risotto. If farro is properly seasoned but too thick, add warm tap water instead of salted cooking water to loosen.
  4. Serve immediately, garnished with more pepper. Cover and refrigerate any remaining pecorino paste for up to 1 week. Use on pasta, farro or rice, or spread on toast.
Adapted from NYT 5/3/2020
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